tag:blogger.com,1999:blog-14224501979422892292024-02-06T22:02:54.525-08:00Just Desserts for DiabeticsThis blog is for diabetics who are looking for low-carb desserts. If you have a low-carb dessert recipe you would like to share, please let me know and you can be the next guest author on this blog.Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-1422450197942289229.post-190024378153379552012-07-05T15:04:00.006-07:002012-07-05T15:29:45.363-07:00Jamicain Sweet Potato Pudding Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoJEz1f6-w-eELAc3bQM5R82yPTf2e15MnwDOUusX1F7egP5OA11p7pBYdRBx9p1SRn9nn0819rKpBIMJCCm80g8owhbzkZw-mF3e2TIH_A2cyxdYt2rnc1isH9fr7GOepvkJRZE_dA4K/s1600/Jamaican++Sweet+Potato+Pudding+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 361px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoJEz1f6-w-eELAc3bQM5R82yPTf2e15MnwDOUusX1F7egP5OA11p7pBYdRBx9p1SRn9nn0819rKpBIMJCCm80g8owhbzkZw-mF3e2TIH_A2cyxdYt2rnc1isH9fr7GOepvkJRZE_dA4K/s400/Jamaican++Sweet+Potato+Pudding+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5761814340925917826" /></a><br />When I first saw this recipe I thought of the many ways we have<br />learned to use vegetables when making desserts. It also reminded<br />me of carrot cake but with a twist. I am thinking I might even try<br />putting some rum soaked raisins in my next carrot cake. I do like <br />to experiment and get a new twist on old recipes to brighten them<br />up for my taste buds. To make an even healthier cake you could try<br />a half mix of sweet potatoes and carrots.Add your favorite nut or <br />change the spice. Any way you like it is what I say, so experiment<br />with this one and let me know how it turns out. <br /> <br />Ingredients:<br /><br />1 large sweet potato (about 1 pound) or enough to make 1+3/4 cup<br />1 cup raisins (dark or white)<br />2 tablespoons dark rum<br />1/2 cup all-purpose flour<br />1/2 cup whole-wheat pastry flour<br />3/4 teaspoon fresh grated nutmeg<br />3 large eggs<br />14 ounce can light coconut milk<br />1 cup packed ***light brown sugar <br />2 tablespoons butter, melted<br /><br />For the topping<br /><br />1/2 cup unsweetened shredded coconut<br />2 tablespoons packed brown sugar<br />1/8 teaspoon ground cinnamon<br /><br />To prepare the cake<br /><br />Cook sweet potato by either baking it in a 400 degree oven until tender (45 to 60 minutes) or heating in the microwave on high for 12 to 15 minutes. Let cool, then remove the peel and mash potato until smooth. Measure out 1 3/4 cups of the potato and reserve the rest (if any) for a later use.<br /><br />Preheat oven to 350 F.<br /><br />In a small bowl, stir together raisins and rum - set aside and let stand while you prepare the cake.<br /><br />In a large mixing bowl, add mashed sweet potato and eggs - beat until smooth and combined. Mix in coconut milk, brown sugar and butter, mixing until combined. Add dry ingredients and stir just until moistened - fold in raisins and any remaining rum. Scoop mixture into a 9" round springform pan coated with cooking spray.<br /><br />To prepare topping<br /><br />In a small bowl, stir together coconut, brown sugar and cinnamon - scatter over the top of the cake batter.<br /><br />Place pan into the oven and bake until a knife inserted into the center comes out clean, about 60 to 75 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes.<br /><br />Let cool in the pan for 10 minutes. Gently run a thin bladed knife around the edge of the pan and slowly remove side ring - let cake cool for an hour, then place into the refrigerator until cold, about 3 hours.<br /><br />Makes about 10 to 12 servings.<br /><br />Total Carbohydrate 25g (***Make it less by using Splenda brown sugar substitute) <br />Dietary Fiber 1<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-86166065292225104202012-06-04T21:00:00.006-07:002012-06-04T21:30:30.393-07:00Cherry Biscotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcVGORUW3O492_JGD9ncD0ESmhNHjLprdjSY2hAmGCgysGgWWMyelB3ydsxTqv736OtFRfyIzUCYSUK15TK0rKuKDz68K01siRl4RzGaXgxle5BZ2ij1o1gotf2LapuEEqg4PyKAM0LR8/s1600/Cherry+Biscotti.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 388px; height: 388px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcVGORUW3O492_JGD9ncD0ESmhNHjLprdjSY2hAmGCgysGgWWMyelB3ydsxTqv736OtFRfyIzUCYSUK15TK0rKuKDz68K01siRl4RzGaXgxle5BZ2ij1o1gotf2LapuEEqg4PyKAM0LR8/s400/Cherry+Biscotti.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5750403057105458226" /></a><br /><br /><br />I must apologize to my readers. I have been caught up in another program and have neglected my blogs. I must learn to use my time more wisely and never forget that you, my dear followers, deserve better. But the good news is... I am back to posting new recipes for you to try. So here is one you may like, it's one we use sometimes when we want something festive or for a holiday. You can add almonds, walnuts or another dried fruit if you like.<br /><br /><br />Ingredients:<br /><br /> * 2 & 1/4 cups all-purpose flour <br /> * 3/4 cup sugar** <br /> * 1/2 tsp. baking soda<br /> * 2 eggs<br /> * 2 egg whites<br /> * 1 1/2tsp. almond extract<br /> * 1 cup Fiber One Cereal<br /> * 1/2 cup dried cherries<br /><br />Preparation:<br /><br />Heat oven to 350 F degrees. Spray cookie sheet with nonstick cooking spray.<br /><br />Stir together flour, sugar, and baking soda in large bowl. Beat eggs, egg whites, and almond extract with wire whisk until foamy. Stir egg mixture into flour mixture until well blended. Mix in cereal and cherries with hands. Turn dough onto floured surface. Knead lightly 8 to 10 times.<br /><br />Shape into one 16-inch roll or 2 8-inch rolls. Place on cookie sheet. Flatten to about 1 inch thick. Bake 30 minutes. Remove from cookie sheet; cool on wire rack 10 minutes. Cut into 1/2 inch slices. Reduce oven temperature to 300 F degrees. Stand slices upright on cookie sheet; bake about 20 minutes longer or until crisp and light brown. Cool completely on wire rack<br /><br />Nutrition information:<br /><br />Per serving:<br /><br /> * Calories 65<br /> * Total fat 0 g<br /> * Saturated fat 0 g<br /> * Cholesterol 15 mg<br /> * Sodium 55 mg<br /> * Total carbohydrate 14 g <br /> * Dietary fiber 1 g<br /> * Protein 2 g<br /> True carbs=13 g<br /> **You can reduce the carbs more if you use baking Splenda<br />in place of sugar.<br /><br /><br /> <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-32403342599832105362012-03-27T18:47:00.005-07:002012-07-05T14:19:46.340-07:00Key Lime Pie (No cooking)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeKUXaowJs7PfJjInnalSc-s-5vtxZ2adi3pCcjZN3K4YaTlTrIgBBmhWz4QsUu8fmBsv8OHU96p9KGxiLS1lFpO4McU1zCXLVNmwnNOO_jgS2os7JArlvpFzXqtSoFMzs4QPli5leEvk/s1600/Key+Lime+Pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 325px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeKUXaowJs7PfJjInnalSc-s-5vtxZ2adi3pCcjZN3K4YaTlTrIgBBmhWz4QsUu8fmBsv8OHU96p9KGxiLS1lFpO4McU1zCXLVNmwnNOO_jgS2os7JArlvpFzXqtSoFMzs4QPli5leEvk/s400/Key+Lime+Pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5724767995853203250" /></a><br />I really like the idea of making a pie you don't have to cook especially now that spring is here. This is also a great way to get things done ahead of time. I sometimes make two pies but with different flavors of gelatin. Just cover with plastic wrap and keep in fridge until ready to serve. Add a twist of a key lime<br />or a teaspoon of berries for a nice look.<br /><br />Key Lime Pie (No cooking)<br /><br />Original Recipe Yield 8 servings<br /> <br />Ingredients for crust<br /><br /> 1 cup ground pecans<br /> 3 tablespoons butter, melted<br /> 2 packets Splenda <br /> 1/2 teaspoon coconut extract<br /><br /><br />Ingredients for pie<br /><br /> 1/2 cup heavy cream<br /> 2 packets Splenda <br /> 1 (.6 ounce) package sugar-free lime-flavor gelatin**<br /> 1/3 cup boiling water<br /> 1/3 cup cold water<br /> 2 (8 ounce) packages cream cheese, cut into pieces and softened<br /> 1/2 teaspoon coconut extract<br /> 2 tablespoons ground pecans<br /><br />Directions<br /><br /> In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.<br /><br />In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.<br /><br />In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. <br />Stir in the cold water. <br />With an electric mixer, slowly beat in the cream cheese. <br />After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.<br /> <br />Carefully fold in the whipped cream. Do not beat.<br /> <br />Use a spatula to scrape mixture into the pie pan and spread around. <br />Sprinkle remaining 2 tablespoons ground nuts on top. <br />Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.<br /><br /><br />Total Carbs: 4.7g<br /> Dietary Fiber: 1.6g<br /><b>True carbs=3.1g per serving</b><br /><br />** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-85849554361775277732012-03-20T07:11:00.006-07:002012-05-09T08:34:08.315-07:00Raspberry Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBdRrBqBKfYnr-6_aA7GnPa9soN6ADvITBw_NY9WtHTDFoE95TxRAmtsMmDrBNoJQP1ZdKckAQI4ZjpwlqUO1EKNOEfFxMRq995WLmWI16ueYh9SR8rmRFjWKIxi12Re6PtTeTDSpviJk/s1600/Raspberry+Tarts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBdRrBqBKfYnr-6_aA7GnPa9soN6ADvITBw_NY9WtHTDFoE95TxRAmtsMmDrBNoJQP1ZdKckAQI4ZjpwlqUO1EKNOEfFxMRq995WLmWI16ueYh9SR8rmRFjWKIxi12Re6PtTeTDSpviJk/s400/Raspberry+Tarts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721988917955675266" /></a><br /><br />This Raspberry Tart recipe is one you can use for all berries and fruits. It is one you can be proud to serve to your guest. You can change the taste of the tart shells by changing the cracker to vanilla wafers or adding another spice to the mix. Try it with fresh strawberries, blueberries, blackberries or whatever fruit is in season. It's easy to fix and very satisfying when you are craving something sweet. <br /> <br />Fresh Raspberry Tarts<br /><br />Ingredients:<br /><br /> 1/4 cup ricotta cheese<br /> 2 tablespoons reduced-fat cream cheese, softened<br /> 2 tablespoons reduced-fat frozen dairy whipped topping, thawed<br /> 1/2 teaspoon grated lemon zest<br /> 1/2 teaspoon grated orange zest<br /> 4 3/4-ounce graham cracker tart shells***<br /> 1 cup fresh raspberries, rinsed and drained on paper towels<br /> 4 fresh mint sprigs for garnish<br /><br />How to make tart shells:<br />5 - 6 tablespoons unsalted butter, melted<br /><br />1+1/4 cups graham cracker crumbs (You can use graham crackers, just crush enough to equal 1+1/4 cups)If you don't have graham crackers you can use crushed vanilla wafer cookies.<br /><br />2 tablespoons Splenda<br /><br />Graham Cracker Crumb Tarts: Mix together the graham cracker crumbs, melted butter and sweeetner. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.<br /><br /><br />Instructions for filling:<br /><br />1. Using the back of a spoon, force the ricotta cheese through a fine sieve. Combine with cream cheese, dairy topping, lemon zest, and orange zest.<br /><br />2. Spoon mixture equally into tart shells and refrigerate for at least 1 hour.<br /><br />3. When ready to serve, arrange raspberries over the cream mixture. Garnish with a mint sprig and serve.<br /><br />Makes 4 serving <br /><br />Nutrition:<br /><br />Per serving: 170 calories,<br /> 18 g carbohydrates,<br /> 2 g dietary fiber, <br /> l171 mg sodium<br />True carbs= <b>16g per tart</b><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-64737385404125734772012-03-16T12:08:00.005-07:002012-03-16T12:35:28.110-07:00Peanut Butter Swirl Chocolate Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-vDERwr857m2q3FfUz2G52L3Q19zsyyYZnIecNEeYPtZ_GFpiEC3fY588izE8I48BguYgT21xXhzfZtHaeXFGxZ2GbNEHSig7SnABQniFJQg7M8hf7r1i8L6lLpSGE8FBX-lJjShC0Rj/s1600/Peanutbutter+Swirl+Brownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-vDERwr857m2q3FfUz2G52L3Q19zsyyYZnIecNEeYPtZ_GFpiEC3fY588izE8I48BguYgT21xXhzfZtHaeXFGxZ2GbNEHSig7SnABQniFJQg7M8hf7r1i8L6lLpSGE8FBX-lJjShC0Rj/s400/Peanutbutter+Swirl+Brownies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5720579502959278290" /></a><br />Peanut Butter Swirl Chocolate Brownies<br /><br />Yields 20 squares<br /><br /> Nonstick cooking spray<br /> 1/4 cup butter<br /> 3/4 cup sugar substitute blend ( I recommend Splenda**)<br /> 1/3 cup cold water<br /> 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten<br /> 1/4 cup canola oil<br /> 1 teaspoon vanilla<br /> 1 1/4 cups all-purpose flour<br /> 1 teaspoon baking powder<br /> 1/4 cup creamy peanut butter***<br /> 1/2 cup unsweetened cocoa powder<br /> 1/4 cup miniature semisweet chocolate pieces<br /><br />1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.<br /><br />2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.<br /><br />3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.<br /><br />Tip: Before preheating oven remove one of the wire racks from oven to use as a cooling rack.<br /><br /> **Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.<br /> *** You can also use chunky peanut butter to get that crunch we all like.<br /> PER BROWNIE USING SUBSTITUTE SWEETENER: 13 g carb.<br /> 1g fiber<br /> True carbs.=12g<br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-12156310018469302082012-03-11T14:55:00.003-07:002012-03-11T15:44:33.124-07:00Leprechaun Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja62hCbmoFalvH4IwWfDZUkecp9mRsDEVJtEj_mGIkaKd6LPuKAu0Y8NyLasf6bO0zdqRaNpwdUboRV4CwwKZSKeMCvGL-mnu8YDyAUExLAwcK9nYiHUBWPVPzvTbgBoNm1ZjC1sAaRvCe/s1600/Leprechaun+Bites.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja62hCbmoFalvH4IwWfDZUkecp9mRsDEVJtEj_mGIkaKd6LPuKAu0Y8NyLasf6bO0zdqRaNpwdUboRV4CwwKZSKeMCvGL-mnu8YDyAUExLAwcK9nYiHUBWPVPzvTbgBoNm1ZjC1sAaRvCe/s400/Leprechaun+Bites.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718773435087289490" /></a><br />Leprechaun Bites<br /><br />How do you catch a Leprechaun? You use Leprechaun bites, of course.<br />Funny how those little Leprechauns look like your children. Or is that big one<br />your husband trying to sneak more bites for himself? Guess you will need to make a double batch next time. You can use different flavor and color sprinkles to change them for any holiday. The green and red mix makes great Christmas Elf Bites. Get creative with these bites....Then enjoy. <br /><br />Ingredients<br /><br /> 1 cup Butter (soft)<br /> 2/3 cup baking Splenda<br /> 1 cup whole wheat flour<br /> 1 cup Unbleached Flour<br /> 1/3 cup Green Sprinkles <br /><br />Instructions<br /><br />Preheat oven to 325*F.<br />Prepare baking sheet by covering it with a sheet of Parchment Paper.<br /><br />Cream the Butter and Sugar together in a mixer...let it mix 4 minutes, until light and fluffy.<br />Mix flour then add just a bit at a time, until completely blended.<br />Add the sprinkles...beat until they are totally mixed in.<br /><br />Sprinkle a bit of flour on the counter (or work surface). Turn the dough out onto the flour, and knead it a few times until it's smooth. <br /><br />Move the dough onto the parchment covered cookie sheet.<br />Use a rolling pin to spread the dough flat. You want it to end up about 3/4 in. thick. <br />The dough is soft so do not press too hard, the dough will become one with the parchment paper, and you will have a mess. It will end up around 8 inches wide by 12 inches long. More or less <br /><br />Get out your pizza cutter if you have one otherwise use a knife. Cut strips 1 inch apart... then go crosswise... 1 in apart You don't have to spread the strips.<br /><br />Bake in the 325*F oven for 30 minutes. <br />Let the cookies cool on the baking sheet for 2 minutes... then get out the pizza cutter (or knife) and cut along the lines you cut before. Now you can pull them apart, and let them cool completely.<br /><br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com2tag:blogger.com,1999:blog-1422450197942289229.post-22497130191223636902012-03-03T14:46:00.001-08:002012-03-05T12:45:38.606-08:00This is why they call it a "POT"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQSUnlJZFYZ-1JOkaGNtMlF0cpmaPdgRhYoD78ILQ-Gt2dq5k8ILRjBCKofNIjpVow-2uoiCArvsl4UmdZLhPScNxyl2fjaMVvaqDyj57_bEJyHcQL0c7ioO2j2AS8QpO-M4U_rC7S3r/s1600/gold.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 347px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQSUnlJZFYZ-1JOkaGNtMlF0cpmaPdgRhYoD78ILQ-Gt2dq5k8ILRjBCKofNIjpVow-2uoiCArvsl4UmdZLhPScNxyl2fjaMVvaqDyj57_bEJyHcQL0c7ioO2j2AS8QpO-M4U_rC7S3r/s400/gold.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715806120616561058" /></a><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-47506212298302634802012-03-03T14:43:00.002-08:002012-03-03T14:45:52.683-08:00Lime Cream Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthFx4ms6m2DVQlLB-A5hp7wKG_35IDxHRpVQKFqoTdVsCR9bXNAt6x6I1eRQSe06gwrN-rvgnglRZQi9FgiIjC6eJxkb5NqQo8qY6rNQ8q6XbEhSMcbM1FZW6evyjEk3LjR9_hLm4h83W/s1600/Lime+Cream+Dessert.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthFx4ms6m2DVQlLB-A5hp7wKG_35IDxHRpVQKFqoTdVsCR9bXNAt6x6I1eRQSe06gwrN-rvgnglRZQi9FgiIjC6eJxkb5NqQo8qY6rNQ8q6XbEhSMcbM1FZW6evyjEk3LjR9_hLm4h83W/s400/Lime+Cream+Dessert.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715805799582892258" /></a><br />Surprise your friends on St. Patricks Day with this "green" dessert.<br /><br />LIME CREAM DESSERT<br /><br />1 egg, beaten<br />1/4 cup granular Splenda or equivalent liquid<br />1/4 cup butter (4 tablespoons)<br />1/4 cup lime juice (2 limes)<br />1 teaspoon lime peel<br />2 drops green food coloring<br />1/3 cup heavy cream, whipped<br /><br />Directions:<br />Combine the egg, Splenda, butter, lime juice and peel in the top of a double boiler. Cook and stir over boiling water 8-10 minutes or until thick. Remove from the heat; add the food coloring. Cool completely then fold in the whipped cream. Chill at least 1 hour before serving.<br /> <br />With granular Splenda:<br />Per Serving: 398 Calories; 40g Fat; 4g Protein; 7g Carbohydrate; trace Dietary Fiber<br /><br />With liquid Splenda:<br />Per Serving: 386 Calories; 40g Fat; 4g Protein; 4g Carbohydrate; trace Dietary Fiber <a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-53635037005200191562012-03-03T14:31:00.003-08:002012-03-03T14:39:11.849-08:00Mint Chocolate Shamrock Shake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLIHs8W4Yvsj_igAyU34ee4ntT97laHP83wDIIqxImeBnbGdlJoQGhyphenhyphenWdL5dTcDutKmP2zIGUTPjORBS1iWEWzPuT8M9rIiS0tBk7yhwJhV9ey1X6TDQ0xSa3z2y_iAmGAW9GR9zvGG6B/s1600/chocolate-mint-shamrock-shake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLIHs8W4Yvsj_igAyU34ee4ntT97laHP83wDIIqxImeBnbGdlJoQGhyphenhyphenWdL5dTcDutKmP2zIGUTPjORBS1iWEWzPuT8M9rIiS0tBk7yhwJhV9ey1X6TDQ0xSa3z2y_iAmGAW9GR9zvGG6B/s400/chocolate-mint-shamrock-shake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715803964629638882" /></a><br /><br /><br />Wondering why McDonalds has such a crowd? It's their new St. Paddys Day Shamrock Shake! But rather than stand in line for this green tasty shake I have a recipe for one that taste even better. How do I know this? Well this one has chocolate at the bottom and you don't have to wait as long to get it , not to mention it cost less.<br /><br />Mint Chocolate Shamrock Shake<br /><br />Ingredients<br /><br /> 2 scoops chocolate ice cream (for diabetics use Carb smart only 4g carbs)<br /> 1/4 cup of milk<br /> 3 scoops vanilla bean ice cream<br /> 1/3 cup of milk<br /> 1/4 teaspoon pure mint extract<br /> whipped cream & sprinkles<br /> Green food coloring<br /><br />Directions<br /><br /> In a blender, combine chocolate ice cream and 1/4 cup of milk until smooth.<br /> Add chocolate milk shake to the bottom of a tall glass.<br /><br /> In a blender, combine vanilla ice cream, mint extract, 1/3 cup of milk and green food coloring (optional) until smooth.<br /> Carefully poor the mint milk shake over the chocolate in the same glass and top with whipped cream and sprinkles.<br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-28842542537650452152012-03-03T14:25:00.002-08:002012-03-03T14:29:41.731-08:00No Bake Key Lime Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE95x4dHRmHgropQOZEtPV1rvZvEOpNEBfSuXhzLN_utQlaZdcaLmupBh6C0OmBpmmbH6Ig9D2gqVwPrs71MXrZltlfm79o8Ryn_qmU9CMm4BypRaEkd0DD9DPpz3Y9VwSniA8GbhJjS4/s1600/No+bake+Key+Lime+Pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE95x4dHRmHgropQOZEtPV1rvZvEOpNEBfSuXhzLN_utQlaZdcaLmupBh6C0OmBpmmbH6Ig9D2gqVwPrs71MXrZltlfm79o8Ryn_qmU9CMm4BypRaEkd0DD9DPpz3Y9VwSniA8GbhJjS4/s400/No+bake+Key+Lime+Pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5715801613507844914" /></a><br /> Well here it is March and it's almost time again to celebrate St. Patricks Day.<br />Thought I would help all with putting a few "green" desserts here. Sure hope you, your family and guest enjoy them.<br /><br />Key Lime Pie <br /><br />Original Recipe Yield 8 servings<br /> <br />Ingredients<br /><br /> 1 cup ground pecans<br /> 3 tablespoons butter, melted<br /> 2 packets Splenda <br /> 1/2 teaspoon coconut extract<br /><br /> 1/2 cup heavy cream<br /> 2 packets Splenda <br /> 1 (.6 ounce) package sugar-free lime-flavor gelatin**<br /> 1/3 cup boiling water<br /> 1/3 cup cold water<br /> 2 (8 ounce) packages cream cheese, cut into pieces and softened<br /> 1/2 teaspoon coconut extract<br /> 2 tablespoons ground pecans<br /><br />Directions<br /><br /> In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.<br /><br />In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.<br /><br />In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. <br />Stir in the cold water. <br />With an electric mixer, slowly beat in the cream cheese. <br />After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.<br /> <br />Carefully fold in the whipped cream. Do not beat.<br /> <br />Use a spatula to scrape mixture into the pie pan and spread around. <br />Sprinkle remaining 2 tablespoons ground nuts on top. <br />Cover and refrigerate several hours or overnight to allow gelatin to set thoroughly.<br /><br /><br />Total Carbs: 4.7g<br /> Dietary Fiber: 1.6g<br /><b>True carbs=3.1g per serving</b><br /><br />** Tried this with other flavors of gelatin and they all work well. Just garnish each with the fruit flavor you choose or change the extract to your taste. Vanilla seems to work well with all flavors, Or choose the same flavor extract as the gelatin. Let me know what works best for you.<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-1696630947219901832012-02-19T10:34:00.005-08:002012-02-19T11:21:14.900-08:00Chocolate Walnut Microwave Mini-Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2a7iVtEgvdkoR4wdsmqo2Zg-LqScgSfMPGkTV6MchTUnmSosNMK7a6lA3SJUDVbmXtFfYkAoiV7XYqTTH7WDjZruw-Q1SLWrP66EmYkRlJhaWGPtZvQZJaAEf_w8Y9BW7_gxbjrLH3kur/s1600/Chocolate+micro+cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2a7iVtEgvdkoR4wdsmqo2Zg-LqScgSfMPGkTV6MchTUnmSosNMK7a6lA3SJUDVbmXtFfYkAoiV7XYqTTH7WDjZruw-Q1SLWrP66EmYkRlJhaWGPtZvQZJaAEf_w8Y9BW7_gxbjrLH3kur/s400/Chocolate+micro+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5710922457170329138" /></a><br />In a hurry try this one minute or less recipe and get a mini- one serving cake that taste like a brownie but without all the carbs.<br /><br />Ingredients<br /><br /> 1 Egg<br /> 2 T cocoa powder<br /> 1/2 c Splenda<br /> 2 Tb Atkins bake mix<br /> 2 Tb Melted Butter<br /> Walnuts(to taste)<br /><br />Instructions<br /><br />Mix egg, melted butter, and Atkins bake mix together. add cocoa powder and splenda, add walnuts, if using.<br />bake in a cereal size microwave bowl, or a cup will do, for one minute or less.<br /><br />Nutritional information, per serving.<br /><br />Calories: 556<br />Carbs: 22<br />Fiber: 5<br />Net Carbs: 17<br />Protein: 23<br />Fat: 45<br /><br /><b>True carbs=12g</b><br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-38674289338986274032012-02-10T14:00:00.000-08:002012-02-10T14:32:30.617-08:00Raspberry Jello Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK245CEiJeO0V-7mzqxaYz0LwfqPPo3UIWjBDM_mfHKSIVa3aeoVX7aQKL_9xgrq3LbokfT2d90SvFQYOXUA83fmd_T4K40y9v626huwDw0J4q92lxNSU2QU0CvpsmWtMngMDrJf6SnM5r/s1600/raspberry+jello+square.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK245CEiJeO0V-7mzqxaYz0LwfqPPo3UIWjBDM_mfHKSIVa3aeoVX7aQKL_9xgrq3LbokfT2d90SvFQYOXUA83fmd_T4K40y9v626huwDw0J4q92lxNSU2QU0CvpsmWtMngMDrJf6SnM5r/s400/raspberry+jello+square.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5707638487426401154" /></a><br />Raspberry Jello Squares<br /><br /><br />This raspberry jello dessert is a fast and easy to make low-carb dessert. It can be made with or without the pecan crust. I like the crunch of the crust so I use it often, not only with this dish but with other desserts that sometimes need a low-carb crust. You can use other flavors of jello as well as change the fruit. But keep in mind the carbs wont be the same...<br /> <br />Ingredients:<br /><br /> 1 small package raspberry sugar-free geletin dessert<br /> 1+1/2 cups boiling water<br /> 1 cup pecans<br /> 2 tablespoons butter<br /> Sugar substitute equal to 1/4 cup sugar (zero carb sweetener such as liquid Stevia)<br /> pinch salt<br /> 6 oz cream cheese cut up into pieces<br /> 1/4 teaspoon orange extract<br /> 1+1/2 cups fresh or unsweetened frozen raspberries <br /><br />Preparation:<br /><br />Preheat oven to 350° F<br /><br /> Dissolve raspberry gelatin in boiling water.<br /><br /> Process pecans in a food processor until they become a coarse meal.<br /><br /> Add butter, salt, and sweetener and process until smooth<br /><br /> Press the pecan mixture into the bottom of a 9 X 9 square pan<br /><br /> Bake for 8-11 minutes, until lightly brown (watch carefully so they don't burn)<br /><br /> When gelatin mixture is cooled to the point where you can comfortably stick your finger into it, add the orange extract and cream cheese and blend. You can use a stick blender, food processor, or regular blender.<br /><br /> Stir 1 cup of the berries into mixture and pour into pan over the pecan crust.<br /><br /> Cool in the refrigerator for 10-20 minutes, until mixture is thickening but not set. Sprinkle the other half cup of raspberries across the top.<br /><br /> Cool until completely set.<br /> Cut in 9 squares.<br /><br />Nutritional Information:<br /> <br />Each square has 2.5 grams effective carbohydrate <br />2.5 grams fiber, <br />3 grams protein, <br />and 179 calories.<br />True carbs=0 <br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-70545915025495001832012-02-02T22:51:00.000-08:002012-02-02T22:55:13.870-08:00Baked Apple Frittata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOjERksC2pHxUvvTifV8ZrKQ11ur6eGjqM2P8sTwmtlylB9cNEOWrr3ImqiGZDPjpIvSaePkWLR2-iZHl0r8jIEBA0pEfT8T7dNXh_fJbnM_FfGjTJnng-M_AwMsklpMskqR-70skzoEM/s1600/Baked+Apple+Frittata.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 295px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOjERksC2pHxUvvTifV8ZrKQ11ur6eGjqM2P8sTwmtlylB9cNEOWrr3ImqiGZDPjpIvSaePkWLR2-iZHl0r8jIEBA0pEfT8T7dNXh_fJbnM_FfGjTJnng-M_AwMsklpMskqR-70skzoEM/s400/Baked+Apple+Frittata.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704799348667448018" /></a><br />Baked Apple Frittata <br /><br />Ingredients<br /><br /> Butter flavored cooking spray<br /> 6 eggs<br /> 1/3 cup whole milk<br /> 1/4 cup white whole wheat flour<br /> 2 medium tart apples, thinly sliced and sprinkled with fresh lemon juice<br /> 1 tablespoon packed light brown sugar<br /> 1 tablespoon fresh thyme<br /><br />Directions<br /><br /> Preheat oven to 425°F.<br /> Lightly coat 3-quart ovenproof pan with cooking spray.<br /> In bowl, whisk together egg, milk, and flour. Pour into prepared pan.<br /> In medium bowl, toss apple slices with brown sugar and thyme leaves.<br /> Gently place tossed apple slices into pan with eggs.<br /> Bake until frittata is puffed, golden brown, and set in center, 8 to 10 minutes.<br /> Remove from oven and let rest 5 minutes. Cut into wedges to serve.<br /><br />Nutritional Facts 1 serving equals:<br /> 136 calories,<br /> 6 g fat (2 g saturated fat),<br /> 78 mg sodium,<br /> 15 g carbohydrate,<br /> 7 g protein.<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-37239619097312054942012-02-01T11:22:00.000-08:002012-02-02T19:47:17.839-08:00Neapolitan Parfaits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk3BwRLnZZYiEklbcADELPd6EABs06KvC_DCEUF4YiZ4ucYpE9jiVe7SVOOZHG20T3HJ82jgGo1_hw7gv4bMlhvtpEPJvDbUfIbQQDgQay5aOAUW8RzMcqX4I6FA_pl-A9AqFpN8gpsfQ/s1600/neopolitan_parfaits.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk3BwRLnZZYiEklbcADELPd6EABs06KvC_DCEUF4YiZ4ucYpE9jiVe7SVOOZHG20T3HJ82jgGo1_hw7gv4bMlhvtpEPJvDbUfIbQQDgQay5aOAUW8RzMcqX4I6FA_pl-A9AqFpN8gpsfQ/s400/neopolitan_parfaits.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704255502151677026" /></a><br /><br />We sometimes judge a dessert by the way it looks so I used these small ice cream dishes for this parfaits. But this low-carb dessert tastes great no matter what you serve it in.<br /> <br /><br />Ingredients<br /><br /> 1 cup heavy cream<br /> 1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda)<br /> 1 teaspoon no sugar added vanilla extract<br /> 1/2 tablespoon unsweetened cocoa powder<br /> 1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet)<br /> Fresh mint, for garnish<br /><br />Directions<br /><br />With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.<br /><br />To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.<br /><br />In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with strawberries and a sprig of fresh mint.<br /><br /><br />Carbohydrates per serving 7 g<br /> <br /> <br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-76645935598746375572011-10-22T13:21:00.000-07:002011-10-22T14:13:52.628-07:00Lemon-Vanilla Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlpbXblVvai7tVFuDKyDaviuLjwtNZLVYO9FDB4Sm5QYZk0Wnn_hP0kteerr9EFVhk9h5nJx2_Woct6zHfLa00atnigQyrw3bWizQBLHSi5U8eO701IM5M5lM4Xq5TpbDZF3JO2q_AeOg/s1600/lemon-vanilla+cheesecake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlpbXblVvai7tVFuDKyDaviuLjwtNZLVYO9FDB4Sm5QYZk0Wnn_hP0kteerr9EFVhk9h5nJx2_Woct6zHfLa00atnigQyrw3bWizQBLHSi5U8eO701IM5M5lM4Xq5TpbDZF3JO2q_AeOg/s400/lemon-vanilla+cheesecake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5666418783175141010" /></a><br />Yeah, It's another cheesecake...but with less carbs, so you can have a larger slice. Or you can even have a second slice because it too is made with whey protein powder and is very low in carbs.<br /><br /><br />Lemon-Vanilla Cheesecake<br /><br />Ingredients:<br /><br />2 Cups cottage cheese<br />2eggs<br />1/2 cup sour cream <br />1/4 cup vanilla-flavored whey protein<br />1/4 cup Splenda<br />Grated rind and juice of fresh lemon<br />1 teaspoon vanilla extract<br /><br />**Low-carb crust<br /><br />Cooking spray<br />1+1/2 cups hazelnuts***<br />1/3 cup vanilla-flavored whey protein powder<br />4 tablespoons butter<br /><br />Preheat oven to 350ºF<br />Grind hazelnuts or almonds in food processor or blender to medium-fine<br />Add protein powder and butter, mix well<br />Spray pie plate or pan with cooking spray<br />Press crust mix firmly and evenly into pan<br />Place crust in preheated oven on bottom rack<br />Bake for 12 to 15 minutes until brown<br />Let cook before adding cheesecake mix.<br /><br />Directions for filling:<br /><br />Preheat oven 375ºF<br />Mix cottage cheese,eggs,sour cream, protein powder,Splenda,lemon rind,lemon juice, and vanilla extract in blender or with mixer(high speed) Blend until smooth.<br />Pour into pre-baked crust.<br />Place cake on the top rack of oven.<br />Place a flat pan of water on bottom rack under cake.<br />Bake for 30 to 40 minutes<br />Let cool then chill before serving <br /><br />Makes 12 servings<br />8g carbs<br />2g fiber<br /><b>True carbs=6g</b><br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-48860778107263020432011-10-22T13:14:00.000-07:002011-10-22T13:21:00.094-07:00What is a "free food" ?I got an e-mail from one of my readers and he wanted to know what they mean when they say it's a "free food" ?<br /><br />Well Dan here is the answer...<br /><br />A free food is any food that contains<b> less than 5 grams of carbohydrates</b> and has<b> less than 20 calories</b>.(Yes, I count the calories too) You should limit all free foods to no more than 3 servings a day spread out throughout the day.<br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-47191394065307334962011-10-16T17:14:00.000-07:002011-10-16T17:26:28.915-07:00Cranberry Pear Brown Betty<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5S_dL3JltSh9YwRKnq3zFoXeOHYXEzr3sOxwQYdbASb4OBmPFpFOlyGsm_yJXh9YksdPBzs5IzkLAn9QxZfols-H9lpoul8yRTzDj4HxRKR4zSWTDxdNm3hrxeHipNai4SeED9BzLUMQ/s1600/Cranberry+Pear+Brown+Betty.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5S_dL3JltSh9YwRKnq3zFoXeOHYXEzr3sOxwQYdbASb4OBmPFpFOlyGsm_yJXh9YksdPBzs5IzkLAn9QxZfols-H9lpoul8yRTzDj4HxRKR4zSWTDxdNm3hrxeHipNai4SeED9BzLUMQ/s400/Cranberry+Pear+Brown+Betty.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5664250701845907154" /></a><br />Delicious and crunchy, just in time for the holidays. You can even add some nuts<br />for more crunch.<br /><br />Yield: Makes 8 servings<br />INGREDIENTS<br /><br /> 2 cups dry coarse whole wheat bread crumbs**<br /> 2 tbsp butter, melted, or extra virgin olive oil<br /> 6 pears, peeled, cored and sliced (or large can pear halves,drained, enough to equal 3 pears)<br /> 1 tbsp freshly squeezed lemon juice<br /> 1 cup fresh or frozen cranberries<br /> * 1/4 cup packed brown sugar *<br /> 1/2 cup cranberry cocktail (no sugar added)<br /><br />Directions<br /><br /> In a bowl, combine bread crumbs and butter. Set aside.<br /><br /> In a separate bowl, combine pears, lemon juice, cranberries and brown sugar.<br /><br /> In a greased slow cooker stoneware, spread one-third of the bread crumb mixture. Layer half of the pear mixture over top. Repeat. Finish with a layer of crumbs and pour cranberry cocktail over top. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.<br /><br />Notes<br /><br />Works best in a small (3½ quart) slow cooker<br /><br />* You can reduce the carbs by using Splenda Brown Sugar<br /><br />**To make dried bread crumbs for this recipe, toast 4 slices of whole wheat bread. Tear into pieces and process in a food processor fitted with a metal blade until finely ground. Use a light-tasting whole wheat loaf for this recipe.<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-3641843600742300422011-10-09T14:18:00.000-07:002011-10-16T17:28:03.094-07:00Pecan Sandies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLfumEKlfmlQf3iOrzp3G45vlWVTjJPr8-m0CiOgwcQC3hASTEH6l-g5geDMAlAH6kDaTme632nHO1T6UN-POVVDPjlpDY1uzRLIQndCEQKBzC3c35vkRRF6kcfuJ9AMakRZJ2MwyOGCB/s1600/Pecan+Sandies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLfumEKlfmlQf3iOrzp3G45vlWVTjJPr8-m0CiOgwcQC3hASTEH6l-g5geDMAlAH6kDaTme632nHO1T6UN-POVVDPjlpDY1uzRLIQndCEQKBzC3c35vkRRF6kcfuJ9AMakRZJ2MwyOGCB/s400/Pecan+Sandies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5661611705475531986" /></a><br />This recipe may seem strange to some of you but when you think about it , it is just what diabetics and people who are trying to lose weight need: high protein, less fat and less carbohydrates.I like it because I can eat more than one and still not reach my 15g carb snack limit.<br /><br />Ingredients:<br /><br />Cooking spray<br />1 cup butter<br />1 cup Splenda<br />1 egg<br />1+1/2 cup Vanilla flavor whey protein powder<br />1/2 tsp salt<br />1+1/2 chopped pecans*<br /><br />Directions:<br /><br />Preheat oven to 325ºF<br />Beat butter and Splenda together until smooth and creamy<br />Beat in egg, mixing well<br />Beat in protein powder, pecans and salt<br />Spray cookie sheet with cooking spray<br />Form dough into marble size balls, place on cookie sheet and flatten slightly<br />Bake for 10 to 13 minutes or until golden brown on top.<br /><br />*You can use different nuts with this cookie, so try more than one to see which you and your family like the best.<br /><br />Makes 4+1/2 doz.<br /><b>2g carbs</b> per cookie<br /> <br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-21810075157035077652011-07-27T13:26:00.000-07:002011-07-27T14:01:43.424-07:00Apricot-orange Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpgYB0zC3bMEVXAhQoYmXMTGacDWhYZJeHnvx2G0a1resTRmiQhO9JiOYI-wuPtiaKGdeAtTx9SZntXSKkQSBWadzlPOxx5rdSt24wJWQVhVLHVRFxKvpdPV8CZ7r9RNp3v6GQSwrM7G_/s1600/apricot-orange+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpgYB0zC3bMEVXAhQoYmXMTGacDWhYZJeHnvx2G0a1resTRmiQhO9JiOYI-wuPtiaKGdeAtTx9SZntXSKkQSBWadzlPOxx5rdSt24wJWQVhVLHVRFxKvpdPV8CZ7r9RNp3v6GQSwrM7G_/s400/apricot-orange+bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5634140163612475906" /></a><br />Apricot Orange Bread<br /><br /> 1 egg and a little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium,and low carb bread.But it still has a rich taste that even the kids love.<br />You can use this for a light dessert or for a snack. I also sometimes like a slice toasted with a pat of butter for breakfast.<br /><br />Ingredients<br /><br /> 1 (6 oz) package of dried apricots cut into small pieces<br /> 2 Cups water<br /> 2 Tbsp margarine<br /> 1 Cup sugar(or baking Splenda)<br /> 1 egg, slightly beaten<br /> 1 Tbsp freshly grated orange peel<br /> 3-1/2 Cups sifted all-purpose flour<br /> 1/2 Cup nonfat dry milk powder<br /> 2 tsp baking powder<br /> 1 tsp baking soda<br /> 1 tsp salt<br /> 1/2 Cup orange juice<br /> 1/2 Cup chopped pecans, (Option) (or your choice of nuts)<br /><br />Directions<br /><br /> Preheat oven to 350º F. <br />Lightly oil two 9x5-inch loaf pan.<br /> <br /> Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.<br /> <br /> <br /> Cream together margarine and sugar.<br /> <br /> By hand, beat in egg and orange peel.<br /> <br /> Sift together flour, dry milk, baking powder, soda, and salt.<br /> Add to creamed mixture alternately with reserved apricot liquid and orange juice.<br /><br /> Stir apricot pieces and pecans into batter.<br /> Turn batter into prepared pans.<br /> Bake for 40-45 minutes or until bread springs back when lightly touched in center.<br /> Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.<br /><br />Nutritional Info<br /><br /> Amount Per Serving<br /> Calories: 100.0 <br /><br /> Total Fat: 4.4 g<br /> Cholesterol: 7.9 mg<br /> Sodium: 28.3 mg<br /> Carbs: 14.2 g<br /> Dietary Fiber: 1.4 g<br /> <b>Total carbs=12.8 g</b> <br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-6671163814111871072011-07-24T14:32:00.000-07:002011-07-27T13:41:17.380-07:00Almond flavored Spice Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZp9ZitKARu0limoFu6NCZxv50RoRdv3m60moMnk1nH6fDoUxovculGWVajrWB9Be6h6riPc1f0mfY7wPQHsBRD5c2U4isZq-HE4wV-_cKt958LF_sjY-qDwZYhy3yEb_dOc3Ro2Li6mc/s1600/Almond-Cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZp9ZitKARu0limoFu6NCZxv50RoRdv3m60moMnk1nH6fDoUxovculGWVajrWB9Be6h6riPc1f0mfY7wPQHsBRD5c2U4isZq-HE4wV-_cKt958LF_sjY-qDwZYhy3yEb_dOc3Ro2Li6mc/s400/Almond-Cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5634134844582125010" /></a><br />You don't need any Almonds to make these cookies but you could add a few if you like. I have tried them with and without and the nuts give them a crunch which I think we all like. It also makes the cookies last a little longer when eating them, which makes it seem as if we are eating more.<br /><br />Almond Spice Cookies<br /><br /><br />Ingredients<br /><br /> 1/2 cup butter, softened<br /> 3/4 cup sugar<br /> 1/4 cup egg substitute (2 lg. eggs beaten)<br /> 1/2 teaspoon almond extract<br /> 1 + 1/4 cups all-purpose flour<br /> 1/4 teaspoon each ground cinnamon, nutmeg and cloves<br /> 1/4 teaspoon baking powder<br /> Pinch salt<br /> 1/2 cup chopped almonds<br /><br />Directions<br /><br /> In a bowl, cream butter and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 5 dozen.<br /><br /><br />Nutrition Facts: One serving (2 cookies) <br /> 85 calories, <br />4 .g fat (0 saturated fat), <br />trace cholesterol, <br />62 mg. sodium, <br /><b>10 g. carbohydrate</b>, <br />0 fiber, <br />1 g. protein. <br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com2tag:blogger.com,1999:blog-1422450197942289229.post-53919304240293325652011-03-11T11:13:00.000-08:002011-04-29T17:08:53.615-07:00Berries and Cheesecake Nesters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MxUgfz6QdwER47gNxCvgEPtJU6-idJEnQlxjIKj-bNAIYigMu_LCvBd9Tb6x_QkZAPekPZE9jERF51_rjMFaIy3N8Ub6y2r0rdIIXi3KHlAYy4LNb2Pb7NDlbXibrk1hm2_qHfY1zRpO/s1600/Berries+and+cheesecake+nesters.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MxUgfz6QdwER47gNxCvgEPtJU6-idJEnQlxjIKj-bNAIYigMu_LCvBd9Tb6x_QkZAPekPZE9jERF51_rjMFaIy3N8Ub6y2r0rdIIXi3KHlAYy4LNb2Pb7NDlbXibrk1hm2_qHfY1zRpO/s400/Berries+and+cheesecake+nesters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5582913545554546482" /></a><br />This simple and easy recipe puts an end to portion guesswork. These "nesters" are just the right size...try them with different fruit and/or berries. Oh, yeah! You may need to make some extras for the kids, they just can't get enough of them.<br /><br />Ingredients:<br /><br />2 sheets phyllo dough, thawed<br />4 oz. cream cheese<br />1/4 cup sour cream<br />3 Tbsp.milk or cream<br />1 Tbsp sugar <br />3 packets of sugar substitute<br />1/2 tsp. vanilla<br />1 cup berries(blueberries, raspberries or strawberries)*<br /><br />* Thaw berries if using frozen.<br /><br />Instructions:<br /><br />Preheat oven to 350ºF.<br />Spray both sides of phyllo dough with nonstick cooking spray.<br />Working quickly, cut each sheet of dough lengthwise into 4 strips,then cut each strip crosswise into 4 pieces.<br /><br />Spray 8 standard (2 1/2 in) nonstick muffin pans with cooking spray. Press 4 phyllo squares into each cup with corners overlapping; ruffle edges to create nests. Bake<br />4 minutes or until golden brown. Cool in pan on wire rack (You can use the extra rack from the oven)<br /><br />While the nest are cooling, beat cream cheese, sour cream, milk, sugar, sugar substitute,and vanilla in medium bowl with mixer at medium speed until smooth.<br /><br />Gently remove nests from pan. Spoon 2 tablespoons of mixture into each nest; top with 2 tablespoons of berries.<br /><br />Only<b> 9g carbs</b> per serving<br /><br /> <br /> <br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com2tag:blogger.com,1999:blog-1422450197942289229.post-87955931136079563732011-02-25T10:46:00.000-08:002011-04-29T17:09:57.726-07:00Gingered-Peach Tea Jell-O Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjR9gEFLQvXXzu7qxKvGEKNr3h5q_8CYIrDb1W1nY7wjE4TI6QgTjqeHowi6ca7XTHhaALP044dXYcQe1L4tvtihtkUGuKuIISMvsNJJqvV75b1D8nDPzhf5ksBsNY4kN0clambjHZ6CU/s1600/Gingered-Peach_Tea_Snacks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjR9gEFLQvXXzu7qxKvGEKNr3h5q_8CYIrDb1W1nY7wjE4TI6QgTjqeHowi6ca7XTHhaALP044dXYcQe1L4tvtihtkUGuKuIISMvsNJJqvV75b1D8nDPzhf5ksBsNY4kN0clambjHZ6CU/s400/Gingered-Peach_Tea_Snacks.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5577708292444279538" /></a><br />Okay, I heard you, working moms don't have a lot of time to make dessert so here are some easy Jell-o recipes you can make in the morning to serve at dinner. They are fast to prepare and they taste good too. Use for a light dessert or for a great tasting snack.<br /><br />Ingredients:<br /><br />3/4 cup boiling water<br />1 pkg. (0.3 oz.) JELL-O Peach Flavor Sugar Free Gelatin<br />1 cup cold prepared CRYSTAL LIGHT Peach Flavor Iced Tea<br />1/4 tsp. ground ginger<br />3/4 cup chopped drained canned peaches in extra-light syrup<br /><br />Instructions:<br /><br />ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in tea and ginger.<br /><br />PLACE peaches in 6 muffin cups sprayed lightly with cooking spray; cover with gelatin mixture.<br /><br />REFRIGERATE 2 hours or until firm. Unmold onto dessert plates just before serving.<br /><br /><br /><br />To remove gelatin molds from muffin cups, dip knife in warm water, then run knife around edge of each gelatin cup to loosen. Use moistened fingers to gently pull gelatin cups from muffin pan.<br /><br />Calories 15<br />Sodium 45 mg<br />Carbohydrate 2 g<br /><br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0tag:blogger.com,1999:blog-1422450197942289229.post-34673403834457019302011-02-24T11:35:00.000-08:002011-04-29T17:11:17.380-07:00Chocolate-Hazelnut Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZhhtG63Szz6nlMq1i5QY9P5Nq9J-laHVr5SwEFzQkHeWAJ1cXJHG1WjLtoHaq6WCds8XYa_5PdXno3su9GWrk0WZ_gPV9c-LSKe0hDf7Vmf1cdE8i177j5h6v5qIApW8KLgoxTJypEi9/s1600/Chocolate+Hazelnut+Biscotti.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZhhtG63Szz6nlMq1i5QY9P5Nq9J-laHVr5SwEFzQkHeWAJ1cXJHG1WjLtoHaq6WCds8XYa_5PdXno3su9GWrk0WZ_gPV9c-LSKe0hDf7Vmf1cdE8i177j5h6v5qIApW8KLgoxTJypEi9/s400/Chocolate+Hazelnut+Biscotti.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5577345697840563538" /></a><br />This Chocolate-Hazelnut Biscotti is just the thing to curb that chocolate craving and the Hazelnuts gives it that little extra tasty crunch we all love. You can use other nuts if you like , such as pecans, walnuts or almonds.<br /><br />INGREDIENTS<br /><br /> * 1 1/2 cup(s) flour, whole-wheat pastry<br /> * 1 cup(s) sugar substitute<br /> * 1/2 cup(s) cocoa powder, unsweetened, preferably Dutch-process<br /> * 1 1/2 tablespoon espresso, instant<br /> * 1 teaspoon baking soda<br /> * 1/4 teaspoon salt<br /> * 2 egg(s)<br /> * 2 egg white(s)<br /> * 2 teaspoon vanilla extract<br /> * 1 teaspoon almond extract<br /> * 1/4 cup(s) nuts, hazelnuts, toasted and coarsely chopped<br /><br />PREPARATION<br /><br />1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.<br /><br />2. Sift the flour, sugar substitute, cocoa, espresso powder, baking soda, and salt onto a piece of waxed paper or foil. In a large bowl, combine the eggs, egg whites, vanilla, and almond extract. Beat with an electric mixer set on medium speed. Reduce the speed to low and gradually add the flour mixture until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.<br /><br />3. On a floured surface, divide the dough in half. Form each half into a 12"-long log, pressing down the top slightly to a 3" width. Transfer the logs to the prepared baking sheet, placing them an inch or two apart. Bake until almost firm to the touch, about 40 minutes. Remove from the oven and let cool for 10 minutes.<br /><br />4. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into 1⁄2"- to 3⁄4"-thick slices. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake 30 minutes longer, turning once halfway through. Cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 2 weeks.<br /><br /><br />makes 20 servings<br /><br />Amount Per Serving<br /><br />Calories: 40<br />Total Fat: 1 g<br />Saturated Fat: 0 g<br />Cholesterol: 14 mg<br />Sodium: 73 mg<br />Total Carbohydrate: 6 g<br />Dietary Fiber: 1 g<br />Protein: 2 g<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com1tag:blogger.com,1999:blog-1422450197942289229.post-42456426099612648542011-02-11T14:46:00.000-08:002011-04-29T17:13:53.689-07:00Chocolate Angel Food Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QkP7xQMH55HFecytFYYfS5SwfZzKyzXZb-kb7jzCwMAjN25_YkW8J-RIXOTfWrjWnx3DA3X-KJO9t3t6ojQJKa_jK2vYD3d1rSvr_XO6sxQxpGVREwxX-7Ud4EaxeGe-Alr40uBoyvZi/s1600/Chocolate+Angel+Food+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QkP7xQMH55HFecytFYYfS5SwfZzKyzXZb-kb7jzCwMAjN25_YkW8J-RIXOTfWrjWnx3DA3X-KJO9t3t6ojQJKa_jK2vYD3d1rSvr_XO6sxQxpGVREwxX-7Ud4EaxeGe-Alr40uBoyvZi/s400/Chocolate+Angel+Food+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5572568915515396450" /></a><br />If this doesn't impress your health nut friends, nothing will. It has NO fat and only 70 calories per serving. It is soooo delicious you may be temped to eat just a bit more.<br /><br />INGREDIENTS<br /><br /> * 3/4 cup(s) flour, whole-wheat pastry<br /> * 1 1/2 cup(s) sugar substitute<br /> * 1/4 cup(s) cocoa powder, unsweetened<br /> * 2 teaspoon espresso, instant<br /> * 1 1/2 cup(s) egg white(s), (from about 10 eggs)<br /> * 1/4 teaspoon salt<br /> * 2 teaspoon vanilla extract<br /><br />PREPARATION<br /><br />1. Preheat the oven to 350°F. Line a 10" angel food cake pan with parchment paper or coat with cooking spray.<br /><br />2. In a large bowl, sift the flour, sugar substitute, cocoa powder, and coffee three times. Set aside.<br /><br />3. In a large metal bowl, beat the egg whites with the salt on high speed until they become stiff but not lumpy, 4 to 6 minutes. They should cling firmly to the side of the bowl when tilted. Add the vanilla, but do not mix.<br /><br />4. With a spatula, gently fold one-third of the egg whites into the flour mixture. Repeat twice until all the egg whites are just combined, but not deflated.<br /><br />5. Gently spread the batter into the prepared pan. Bake until the cake springs back when touched, 35 to 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.<br /><br />6. Gently run a long knife between the cake and the outer rim of the pan, pressing it firmly against the pan to prevent tearing the cake. Run the knife or a skewer around the inside of the tube. Invert the pan and remove cake.<br /><br />Makes 8 servings.<br /><br />Amount Per Serving<br /><br />Calories: 70<br />Total Fat: 0 g<br />Saturated Fat:<br />Cholesterol: 0 mg<br />Sodium: 144 mg<br />Total Carbohydrate: 15 g<br />Dietary Fiber: 2 g<br />TRUE Carbs 13g<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com2tag:blogger.com,1999:blog-1422450197942289229.post-85674082968974734832011-02-07T15:19:00.000-08:002011-02-07T15:38:19.058-08:00Apple Walnut Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DLUb165QnbyXoZ5hlAdG5ITA5UMP_lM2IGxcwBhiMSboyaN9hyyWFd_rBnYSA-2mrUXz3vdNzDfxHdukEihPwXtwN33tXP8URrRYY7pjI32CMGDZvR3uv-498Z99s1AJIK169Wdj8CeJ/s1600/Apple+walnut+cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DLUb165QnbyXoZ5hlAdG5ITA5UMP_lM2IGxcwBhiMSboyaN9hyyWFd_rBnYSA-2mrUXz3vdNzDfxHdukEihPwXtwN33tXP8URrRYY7pjI32CMGDZvR3uv-498Z99s1AJIK169Wdj8CeJ/s400/Apple+walnut+cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5571094753569094946" /></a><br /><br />This cake is not only good tasting it's also healthy. Try it with or without the cream cheese frosting. I like it with a pat of butter while still warm from the oven.<br />It's also a great snack for the kids.<br /><br /> Ingredients:<br /><br />2 & 1/2 cup flour (or 1 & 1/4 of wheat flour and 1 & 1/4 white flour)<br /> <br />3 tsp soda<br /> <br />2 tsp cinnamon<br /> <br />1/2 tsp nutmeg<br /> <br />1 tsp salt<br /> <br />1 cup butter<br /> <br />2 tsp vanilla<br /> <br />2 eggs<br /> <br />1 tsp liquid sugar substitute<br /> <br />4 cups finely chopped apple (you can use grated apples or chunky applesauce)<br /> <br />1 cup walnuts<br /> <br /> <br />Instructions:<br /><br />Mix dry ingredients; <br />add butter, vanilla, eggs, sugar substitute, and blend well.<br /><br />Stir in apples and nuts, <br />bake in well-greased 9x13 pan at 375 degrees, 40-45 minutes.<br /><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54488/120/63D4B8E39BF61118E02A6B304F9841C8.png" style="border: 0 !important; background: transparent;"/></a>Shirleyhttp://www.blogger.com/profile/09497363114642006712noreply@blogger.com0